WHAT'S FOR DINNER? SALMON AND TATSOI

This blog may turn into "what I ate for dinner last night"! I am passionate about food and eating, so when people ask, "You mean you cook all that for yourself?", I respond, "Of course!". 

Cooking for others brings lots of satisfaction, and sharing, breaking bread communally, is most certainly a special joy. In fact, that is most likely the underlying reason for this blog...the need to share. My husband, my best friend, and I can no longer share our meals and inner most thoughts, so bringing them to my friends and others is now a comfort.

But, why would one NOT have the "I'm worth it" attitude expressed in a popular TV ad, when it comes to preparing delicious and healthy food for oneself??   If you love good food, you should lavish it on yourself daily, and enjoy! 
What pleasure is there in eating something that is unappetizing and unhealthy just to stay your hunger? Good food is so much more than easing hunger pangs. It is nourishment for the body and soul; it is history, it is tradition, it is family, love, a bond between you and nature, it is magical and pure delight. Most certainly it is worth a little effort to bring all that into your life!

I am a carnivore and I adore seafood of all types (having lived for many years in the historic seaport of Gloucester, MA makes that preference unremarkable!). Veggies, however, are my favorite. Just looking at them brings me delight and drives my culinary engine.

Quantity is still the biggest challenge in cooking on my own. Honestly, my fridge is still dotted with bits of this and that, but I am earnestly working on a pattern of devising ways to transform the extras into something exciting while learning to cook in smaller quantities.
With all this in mind, here is what I made for dinner last night and even the memory of it this morning made me happy!

Beautiful, dark green, spicy, sweet Tatsoi was in my veggie box from SunCoast Organics this week. Salmon immediately came to mind as a colorful, healthy pairing with this gorgeous green. The dinner plan began to take shape.


Tatsoi is an Asian green, so an Asian preparation is the logical choice. Salmon also shines in an Asian transformation..then there were those wonderful organic chiles sent to me by a friend..Thai was the only answer!!  Here is the recipe for my Salmon and Tatsoi Thai Style dinner. I used what I had on hand and I am learning that doing so is the secret to not being overwhelmed with a plethora of ingredients cluttering your pantry and refrigerator. Note , I said, LEARNING. The process is gradual!

Beautiful Tatsoi with Thai Sauce and Carrot Garnish

THAI STYLE SALMON AND TATSOI

1 bunch Tatsoi, washed and sliced

1 shallot or 2 tablespoons red onion, chopped

1 tablespoon canola or peanut oil

Heat the oil in a skillet. Add the shallot and cook for about a minute. Add the tatsoi and cook until slightly wilted.

Thai Style Sauce

2 tablespoons fish sauce (or soy)

2 tablespoons brown sugar

2 tablespoons lime or lemon juice

1 garlic clove, large, minced

1/2 tablespoon ginger paste or minced fresh ginger

1 teaspoon lemongrass paste (optional)

1 small dried chile, crushed or a small fresh chile, minced

1 tablespoon water

Stir all ingredients together.

1/3 -1/2 pound salmon fillet  (or other fish of your choice)

Brush salmon with olive oil and season as desired. I had a Penzey's Bangkok Seasoning, but salt and pepper, paprika is fine.

Grill or sear and roast until just opaque. You can have the fish skinned, but the skin helps to keep it moist and is easily removed when cooked.

Place fish on top of tatsoi on plate and drizzle with sauce.

I completed my meal with some noodles cooked with sliced green beans and carrots, seasoned with sesame oil and soy and some sliced avocado and carrots with a little of the Thai sauce and black sesame seeds.  Voila! A gourmet meal in 30 minutes.

Memorable

 

 

 There was a little sauce left over for another salad of cucumber, and whatever, maybe with a little sliced beef. There was also a little tatsoi left, wilted. I will try to incorporate that into a pasta or soup which is not Asian for a different twist.

Tonight though, I'm tired, and planning to have some gooey Camembert on crusty wheat bread with a sliced tomato and some wonderful green beans with Shitakes, Walnuts and Walnut Oil (again, thanks SunCoast Organics!)

Bon Appetit!